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2-3 large pomegranates
½ lemon, zest and 2 tsp juice
100g caster sugar
500ml double cream
6-8 mint leaves, shredded
1. Cut the pomegranates into quarters, remove the seeds and discard any pith. Set 3 tbsp seeds aside. Place the rest in a food processor and blitz to release the juice. Strain into a bowl through a sieve, pressing the pulp with a spoon.
2. Measure out 150ml pomegranate juice and put in a saucepan with the lemon zest and juice, sugar and cream. Bring to a boil, stirring to help the sugar dissolve, then reduce the heat and simmer gently for 4 minutes. Strain through a sieve into a jug and leave to cool for a few minutes for any froth to subside. Pour into glasses and chill for at least 4 hours or until set.
3. Before serving, scatter each cream with a few of the reserved pomegranate seeds and a little shredded mint. LH
This recipe first appeared in the Harvest section of Waitrose Food, January 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2017.